6 summer main-course salads

Serves 4

2 ripe, but not too soft, avocados
200g fresh cooked prawns, shell on, if possible
100g wild rocket
lemon juice

For the dressing
4 tbsp mayonnaise
1 tbsp tomato ketchup
1 small shallot, finely chopped
3–4 drops Worcestershire sauce
¼ tsp chilli sauce
1 tbsp finely chopped parsley

1. Combine the dressing ingredients in a small bowl.
2. Halve the avocado and remove the stone. Cut the halves in half again and carefully remove the skin. Slice the avocado into long slivers, lay on a plate and squeeze over the lemon juice.
3. Peel the prawns, leaving eight or so with their tails on.
4. Divide the rocket between four plates and drizzle with more lemon juice. Arrange the avocados and prawns on top, garnishing each with the tails-on prawns.
5. Place a dollop of dressing in the centre of the salad or hand around separately in a small bowl.

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